Kitchen Manager - Oregon City
Salary: $40K (or DOE) plus GOOD tips, 45-55hrs per week
Olympia Provisions is seeking an experienced and talented Kitchen Manager to join our Public House Eatery in Oregon City!
This is a great opportunity for an experienced Kitchen Manager or a hungry Sous Chef ready to take the step to the next level. You will be responsible for the day-to-day operations of our very small, collaborative kitchen team, working closely with our Culinary Director. Although there is a significant administrative component to this role, this is a working Chef position and you will be on the line every shift.
Our Public House Kitchen is inspired by the pub fare of Switzerland. We: believe simple is better, prefer tradition over trend, support local farms and producers first, support sustainability and eliminate waste through whole animal utilization, set standards and hold each other accountable. You: are experienced and empathetic manager, are obsessed with cleanliness and organization, are a passionate food service professional, are reliable and punctual, lead by example, and communicate effectively.
When Olympia Provisions was founded 10 years ago, Elias Cairo set out to do one thing: make the highest quality product based on old world traditions, recipes, and techniques. Olympia Provisions is redefining American Charcuterie. We live by our values, Obsession with quality, Relentless pursuit of mastery, Commitment to enriching the lives of each other, our community and environment.
The role:
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Manages all aspect of BOH operations on a shift-by-shift basis at one Olympia Provisions restaurant under the direction of the Culinary Director.
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Participates in and oversees the execution of meal service.
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Develops and maintains menus/menu items under the direction of the Culinary Director. Maintains a recipe log online as well as a physical copy onsite.
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Teaches and mentors line cooks as needed to build skills and develop a strong team.
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Systematically orders food and sundry inventories by budget using the COGS Tracker Tool to maintain appropriate food cost, and ensures that all product is on hand to execute a service at any given time.
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Plans and implements schedules to achieve appropriate labor cost using the BOH Labor Budget Tool.
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Ensures that food inventory is ordered, turned, stored, and labeled to expectation, tracking demand.
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Supervises that compliance control points are maintained during service and communicates equipment concerns to Culinary Director on order to maintain compliance with Health Department controls. Maintains a cleaning and food waste log online.
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Coordinates with all staff to ensure that communication flow is sufficient to exceed expectations in terms of quality and service.
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Maintains current inventory sheets and monthly counts
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Maintain communication with the Culinary Director by using daily and weekly reports.
What you bring:
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Reliable, timely, accountable, and motivated leader.
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Advanced culinary experience and 1-2 years of successful experience in kitchen leadership role(s).
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A detailed knowledge of a casual dining environment with a vision for excellence.
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Excellent collaborator who is able to envision and execute on creative ideas.
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Skilled in self-motivation, strives to improve flow and quality in tasks.
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Demonstrated skill in executing menus and a basic understanding of kitchen financial management.
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Available to work flexible shifts throughout the year, often including nights and weekends.
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Ability to communicate effectively in a team environment where English and Spanish are spoken regularly.
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Knowledge of Alpine cuisine including German, Swiss, and Northern Italian cooking a plus.
Pay + Benefits
- This is a salaried position starting at 40K per year DOE, plus significant tips.
- Medical, dental, and vision benefits within 90-days
- Paid time off
- 401K
- Product and restaurant discounts
Please submit a resume and cover letter expressing your interest to apply.